This is a feel-good gravy dish. With the right spices and well-cooked kidney beans, one can never go wrong with the taste. Kidney beans are loaded with health benefits too.
Preparation Time:10 minutes
Cooking Time: 15 minutes
Makes: 2-3 people can easily eat with these quantities
Ingredients Kidney beans. I am using canned variety for this recipe. (400g). If using raw beans, take little more than 1 cup.
Onion 1 medium sized, chopped
Tomato 1 large, chopped
Ginger and Garlic 1 tsp each, minced or paste
Whole spices : 1 bay leaf, 2-3 cloves, 2-3 peppercorns
1/2 tsp turmeric powder
salt to taste
red chili powder to taste
'Chhole masala' (This gives a unique flavor to the dish. It is available in any Indian store)
If you cannot find this masala, use garam masala
Oil 1 tbsp
Water as needed
Chopped coriander leaves and lemon juice(optional) for garnishing
I am using canned kidney beans, so they are ready to go. If using dry variety, wash well and soak overnight in water. They have to be cooked well such that they are easily mashed between fingers. For this you can pressure cook with water and salt.
Once cooked, do not drain all the water. Keep some for adding to the gravy.
In a non stick pan, add oil. Fry the whole dry spices.
Add onions, ginger and garlic and sauté well till the raw flavour goes away and nice aroma develops. Sauté onion to caramelise them. Add salt to hasten cooking the onions.
Add tomato and stir well. Keep stirring so that it does not stick.
Now add dry spices. Add the kidney beans.
Add water 1 cup at a time. Bring to a boil.
Add more water to adjust consistency if required.
Cover and simmer for 5-7 minutes.
Check salt. Garnish with chopped coriander and some lemon juice if necessary